Simple Recipes for Every Day
Coconut Thumbprint Cookies with Salted Caramel

- Serves: 24
- Prep Time: 35 min
- Cook Time: 20 min
Ingredients
Coconut Shortbread Cookie
- 1 cup butter, unsalted, room temperature
- 1/2 cup coconut oil
- 1 cup sugar
- 1 1/2 tsp vanilla extract
- 3 1/2 cups flour
- 1/2 tsp salt
- 2 large eggs, lightly beated
- 1 1/2 cup sweetened flaked coconut
- flaky sea salt, such as maldon
Salted Caramel Filling
- 1 cup sugar
- 1/3 cup water
- 1/2 cup heavy cream
- 6 tbsp butter
- 1/2 tsp salt
Method
- Preheat oven to 350° F.
- Beat together butter, coconut oil and sugar in a stand mixer until pale and fluffy (this should take about 10 minutes, you want it really fluffy). Once it's nice and fluffy, beat in the vanilla.
- With mixer on low, gradually add flour and 1/2 teaspoon table salt. Mix until combine.
- Press dough together and roll into 1 1/4-inch balls. Dip each ball into the beaten eggs, and roll in coconut.
- On a parchment-lined baking sheet arrange prepared balls and press an indentation into each using your thumb.
- Bake for 10 minutes, remove baking sheets from oven and re-press indentations if needed. Bake cookies until golden, 9 to 10 minutes more and allow to cool on wire racks. While the cookies are cooling, prepare the salted caramel filling.
- In a small saucepan bring the sugar and water to a boil, swirling from time to time until a nice golden brown color is achieved, this should take about 8 minutes. Remove from heat and add cream and butter. Bring the mixture back to a boil and continue to cook until all ingredients are incorporated. Stir in salt and allow to cool slightly.
- Using a spoon, fill the thumbprints with the warm caramel. Once the caramel has cooled and set add flaky salt and serve.
*This recipe was adapted from Martha Stewart.